Pumpkin Bourbon Cheesecake

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From the cookworks at food network. the preparation time include the 3 hours in the fridge.

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Steps

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Crust: preheat the oven to 350 degrees f.

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Butter the springform pan and line the bottom and sides with parchment paper.

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Combine the pecans , flour , brown sugar , graham cracker crumbs , butter , and egg yolk together in a large bowl.

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Press the mixture evenly onto the bottom of the springform pan.

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Bake for 10 minutes.

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Set aside to cool.

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Turn the oven down to 300 degrees f.

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Filling: combine the pumpkin , brown sugar , eggs , cinnamon , nutmeg , ginger , and salt in a large mixing bowl.

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Set aside.

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Use an electric mixer to beat the cream cheese , maple syrup , and bourbon until smooth.

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Combine with the sour cream and pumpkin mixture.

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Pour over the pre-baked crust.

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Bake for 60 to 70 minutes , or until the centre shows little to no movement when the pan is tapped.

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Set aside to cool.

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Increase oven temperature to 350 degrees f.

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Topping: combine the sour cream , bourbon , and sugar together in a small bowl.

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Spread over the cooled cheesecake.

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Bake for an additional 10 minutes.

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Ingredients

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pecans, all-purpose flour, brown sugar, graham cracker crumbs, unsalted butter, egg yolk, pumpkin puree, eggs, ground cinnamon, ground nutmeg, ground ginger, kosher salt, cream cheese, maple syrup, bourbon, sour cream, sugar